"The researchers added chelation compounds that bind with metals to inhibit oxidation, or oxygen's ability to react with some of the trace metals that are found in the wine, according to Gal Kreitman, a doctoral candidate in food science, Penn State."
If it all sounds a bit too technical your liking, then we at AIRD have a suggestion to help slow down the oxidation of your wine... Drink it before it oxidises (responsibly of course)!
You can read the full article here - it's promising research to help consumers enjoy every last drop!